vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From Original White House Cookbook, 1887
Serves 16
Some like it flavored with vanilla.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
269Calories
1 gProtein
55 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories269 kcal
Protein0.7 g
Carbohydrates55 g
Fiber0.5 g
Sugars51 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Cholesterol32 mg
Sodium33 mg
Potassium397 mg
Calcium78 mg
Iron1.6 mg
Magnesium66 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.7 mcg
Choline3.6 mg
Caffeine1.1 mg
Water21 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 289. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. One cupful of grated chocolate, two cupfuls of brown sugar, one cupful of W est India molasses, one cupful of milk or cream, butter the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.